Sunday With The Boys

Sunday, April 8, 2018

Normally the boys and I do Dim Sum on Mondays at the Seafood Palace. www.seafoodpalacerestaurant.com. but with CJ starting to work again we need to change our schedule a bit.  So we opted for Dim Sum on Sunday.  But it seems that the Dim Sum cooks are on vacation right now and there are no replacements. Seems that good Dim Sum cooks are very highly regarded and restaurants don't want to alienate them by stand ins. Seafood Palace only has one set of Dim Sum cooks and they are went on vacation at the same time.   So it was lunch.

Only 4 of us today but we nabbed a large table for our bottles and wine paraphernalia. 

 Started out with Salt and  Pepper Calamari which is one of my favorites. But was I disappointed. Calamari were not nearly as tender as they have been in the past and the salt and pepper were definitely missing.

The Honey Walnut Shrimp was excellent. Just as it should be. Very flavorful and tender and very large shrimp.

Our complimentary bowl of sweet sour soup arrived. A bit  more spicy than normal.

A platter of Cantonese style beef with fat noodles and baby bok choy was served. Good dish. Meat was tender and full of flavor  I am partial to fat noodles so I was happy.

Last dish was sauteed scallops with mushrooms, snow peas, carrots, garlic and ginger. Scallops were very tender, the garlic was good but a bit too much ginger for me.

We wanted lobster but the smallest one they had was 4 pounds and at $17 a pound we opted out.

I brought a 2012 Dragonette, Fiddlestix Vineyard, Pinot Noir. Good but I was expecting a bit more.

2016 Elouan, Oregon, Pinot Noir - too young.

2015 Biecher-Schaal. Grand Cru, Alsace, Riesling - excellent wine.,  Bet it could lay down for 20 years. This was the hit of the day for me.

2004 BV Tapestry.  Nice fruit, no tannins, soft, plush mouthfeel.  It had been decanted for 8 hours. But maybe that long decanting took away from the wine. It did not evolve in the glass. Just stayed the same

So another outing with the boys.  May have to start doing lunch on Sundays now.